Filed Under: 20msc-mondaySelection, Dinner, Food, Lunch, Recipes, Salad, Under 20 Mins, Vegetables

Grilled Avocado and Tomato Salad with Creamy Garlic Dressing

Avocados soften with the heat of the grill and also impart a mild smoky flavour. Paired with delicious ripe tomatoes, this salad is a light and healthy meal for a busy weeknight.

August 31st, 2012

Recipe by Paula Bowman

Tip: For best results, be sure to use a well-oiled grill. A grill pan will also work. Baby spinach can be substituted for the arugula, if desired.   To seed tomatoes: working over a bowl, gently squeeze tomatoes and scoop out pulp and seeds with fingers or with a teaspoon. Discard pulp.
Servings
Serves 4
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
  • 1/4 cup olive oil, plus more for grilling
  • 8 thin slices baguette, cut on the diagonal
  • 1 cup plain nonfat Greek yogurt
  • 2 tbsp freshly grated Parmesan cheese
  • 1 tbsp white wine vinegar
  • 1/2 tsp minced garlic
  • pinch granulated sugar
  • pinch celery salt
  • 1 green onion, thinly sliced
  • 3 firm, ripe tomatoes, halved and seeded (see note above)
  • 2 firm, ripe avocados, halved lengthwise, pitted and skin removed
  • 1 tbsp lemon juice
  • 2 cups arugula
Directions
  1. Preheat grill to high.

  2. With a pastry brush, lightly oil both sides of baguette with olive oil, season with salt and pepper and set aside.

  3. In a bowl, combine yogurt, 1/4-cup olive oil, Parmesan cheese, vinegar, garlic, sugar and celery salt and stir until thoroughly blended. Thin with a tablespoon or two of cold water, as needed. Stir in green onions and season to taste with salt and freshly ground black pepper; chill in refrigerator until needed.

  4. Lightly brush tomatoes and avocados with olive oil and drizzle lemon juice on avocados, season with salt and pepper. Place tomatoes and avocados on an oiled grill, cut-side down and leave undisturbed until grill marks appear, about 3 minutes. Turn over with a spatula and continue to grill the other side until marks appear. During the last few minutes, grill baguette, turning once until toasted and grill marks appear.

  5. To serve, cut tomato halves into 3 or 4 smaller pieces and slice avocados into 1/4-inch slices. Arrange tomato and avocado slices and arugula on 4 plates. Drizzle garlic dressing over top and serve with grilled bread.

Grilled Avocado and Tomato Salad with Creamy Garlic Dressing
Photography by Carlo Mendoza

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